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Finely dice the onion and mince the garlic.
Bring a pot of salted water to a boil and cook the pasta until 1 minute before al dente. Reserve a few tablespoons of the pasta water, then drain.
Heat a pan over medium heat with a bit of oil. Add the garlic and onion and cook until softened.
Add the gochujang and cook for about 1 minute, stirring constantly.
Pour in the vodka and cook for another minute before adding the heavy cream. Season with salt, black pepper, and sugar, then stir until well combined.
Add the cooked pasta along with a bit of the reserved pasta water and toss until the sauce becomes silky and clings to the pasta.
Serve in a bowl and optionally garnish with parmesan, black pepper, chives, and red pepper flakes.